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Granny’s Bread Pudding

March 5, 2017

Granny’s Bread Pudding

 

8 eggs (egg substitute can be used)

4 cups milk or cream

2/3 cup sugar
1 tsp cinnamon

1 tsp vanilla

¼ tsp salt

4 to 5 cups dry bread cubes (8 slices) see variations below

2/3 cup raisins, dried cranberries, cherries or fresh apples

2 cups apples, peeled and diced

 

Beat together eggs, milk, sugar, cinnamon, vanilla and salt.   Place bread cubes in 10×10 baking dish.   Sprinkle raisins and apples over bread.   Pour egg mixture over all.   Bake at 325 degrees F. for 40 to 45 minutes or until knife inserted comes out clean.   Cool slightly.   Serve warm with vanilla sauce (see below) or vanilla ice cream.   Serves 8

 

Variations: use French bread, raisin bread, cinnamon bread or your favorite bread.

 

Vanilla Sauce:

1 cup heavy cream

3 Tbsp sugar

1 tsp vanilla extract

2 tsp cornstarch

1 Tbsp water

 

Bring cream, sugar and vanilla to a slow boil over medium heat.   Do not burn.   Mix cornstarch with water and add to saucepan, cook 3 minutes on simmer until thickened.   May be made ahead, refrigerated and later warmed in oven or microwave.   Topping for Bread Pudding.

 

Variation: top with Fruit syrups, your favorite

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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